I used to buy glass jars of condensed sorrel soup from the Polish market down the street, but the market closed up a few years ago now and I've been unable to find a local supplier. Happily, when I took my mom to Salem Herbfarm on Mother's Day, I picked up a wee potted sorrel plant with the intention of making my own sorrel soup ... should my plant survive my cats and the weird weather we get up here on Death Mountain.
Well, whodathunkit, but my plant quite took to my garden and is enormous. Some of the gardening guides say that, like rhubarb, leaves shouldn't be harvested until the second year, but my plant is so big and lush that I can't help myself and must harvest leaves now. And eat them up, yum.
To make my soup, I used a recipe for "Sorrel and Potato Soup (Potage à L'oseille)." This recipe makes for a much smoother, creamier, richer soup than the tart brothy jarred soup I am used to, but it is so delicious I don't care. The day I made this soup, I seriously considered staying home from work and eating soup all day. I am actually quite pleased The Husband turned his nose up at it, because it means I don't have to share!
I followed the original recipe pretty closely except that I used a mixture of red onion and shallots (didn't have quite enough shallots on hand) and vegetable broth instead of chicken broth and wine. Rather than puree the soup, I diced the potatoes very small before I cooked them and then mashed them a bit with a spoon to create a slightly chunkier soup.